Mini Crescent Cups with Raspberry Jam and Cream Cheese (Print-Friendly Version)

An eight-ounce crescent-roll package forms sixteen small pastry cups for cream cheese and raspberry jam. Cut each of its eight triangles in half and press the pieces into a mini muffin pan. Cool briefly before lifting them so the warm filling can settle.

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# Ingredients You’ll Need:

→ Dough

01 - 1 package (8 oz) refrigerated crescent roll dough

→ Filling

02 - 4 oz cream cheese, brought to room temperature

03 - 2 tbsp granulated sugar

04 - ½ tsp vanilla extract

05 - ⅓ cup raspberry jam

06 - Powdered sugar (if you want, for sprinkling)

# How to Make It:

01 - Heat the oven to 375°F and lightly grease sixteen mini muffin wells.

02 - Mix softened cream cheese, sugar and vanilla until smooth.

03 - Unroll the eight-ounce crescent dough and separate its eight triangles. Cut each triangle in half to make sixteen portions.

04 - Press a portion into each mini well without tearing the base.

05 - Divide the cream cheese mixture among the cups, keeping it below their edges. Divide the raspberry jam on top.

06 - Bake about ten to twelve minutes, continuing as needed until golden and baked through at the bases.

07 - Rest briefly in the pan before carefully lifting to a rack. Dust with optional powdered sugar at serving and refrigerate cooled leftovers promptly.

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